Rhubarb Macaroon Layer Cake from Dunowen House

When Rhubarb is in season, this is my very favourite cake to make. It’s a real treat and perfect for a special afternoon tea or dessert over Easter.

Hope you enjoy it as much as us!!


Cake Ingredients:

200g softened butter or Stork with Butter

175g caster sugar

3 large free range eggs, at room temp and separated

1/2 tsp vanilla extract

175g self-raising flour

150ml natural or Greek yoghurt

100g ground almonds


Macaroon Layer

The 3 eggs whites from the cake above

1/2 tsp cream of tartare or 1 tsp lemon juice

150g caster sugar

1/2 tsp vanilla extract

100g ground almonds

25g chopped blanched almonds



400g rhubarb

grated zest & juice of 1 orange

50g caster sugar & more to taste

1 tablespoon of Cointreau (optional)

280ml double cream

Icing sugar to dust


2 × 23cm round sandwich tins, buttered & lined with baking parchment



1. Preheat oven to 180 C, Fan 170 C or Gas 4.

2. Make filling first by slicing rhubarb, putting in a layer in ovenproof dish and scattering over the orange zest, juice, sugar and 2 tablespoons of water. Cover tightly with foil and bake in oven for approx 20 – 25 mins. Check half way through as you don’t want it to go too soft. When ready, take out, remove foil and allow to cool.

3. For cake, beat the butter & sugar until light & fluffy then beat in egg yolks one at a time, adding in vanilla extract at the end. Fold in half the flour, then the yoghurt. Fold in remaining flour, the ground almonds & the milk. Divide batter between the 2 tins and bake for 20 mins.

4. While this is in the oven make the macaroon layer by beating egg whites & cream of tartar / lemon juice in a clean bowl until stiff peaks form. Whisk in half the sugar until meringue is shiny & firm. Fold in vanilla extract, remaining sugar and ground almonds.

5. Take the cakes out of the oven and very carefully spread the macaroon layer over the top of the sponge. Sprinkle chopped nuts on top of one half then return to oven for another 15-20 minutes. Keep an eye on it as you don’t want it too brown.

6. When cooked, leave cakes in tins to cool for a few minutes before turning out on a wire rack to cool fully.

7. When rhubarb has cooled, place in sieve over a bowl to drain out the syrup. Put 2 tablespoons of the syrup in a bowl with the Cointreau and place in fridge to keep cold.

8. To serve, whisk the cream with the syrup mix in the bowl until it’s in soft peaks. Fold in half the rhubarb and check for sweetness.

9. Sandwich the cakes together with the cream mixture first, then a layer of the remaining rhubarb, topping off with the cake layer that has the chopped nuts on top. Dust all over with icing sugar.

10. Serve slices with a little jug of any remaining syrup on the side